Categories: Mexican
Ingredients
- 1 1/2 lb rib-eye steak, trimmed, cubed, and seasoned with salt and black pepper
- 4 tbsp canola oil, divided
- 10.5 oz can diced tomatoes and green chilies
- 1 cup water
- 1 egg
- 2 cups purchased dry cornbread mix
- 1 cup shredded Mexican four blend cheese
- salsa
- sour cream
Directions
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Preheat oven to 350.
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Brown beef in 2 tbsp oil in a cast-iron skillet over medium-high heat, 5 minutes. Stir in diced tomatoes.
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Combine water, egg and remaining 2 tbsp oil; whisk in cornbread mix until smooth. Pour cornbread mixture over beef mixture and smooth top.
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Transfer skillet to oven; bake pie until a toothpick inserted in the center comes out clean, about 25 minutes.
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Top pie with cheese and bake until it melts, 3-5 minutes.
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Serve pie with salsa and sour cream.